Grain groundnuts

purple sweet potato • coconut milk • whole milk • –1 1/2 tablespoons (15–20 grams) granulated sugar • peanuts • –2 1/2 tablespoons (20–30 grams) white sesame seeds • whole milk • coconut milk + 3 teaspoons matcha powder • granulated sugar • glutinous rice flour (sweet rice flour) • cornstarch • granulated sugar •

cake flour (about 215 grams) • baking powder • baking soda • cinnamon • regular rolled oats (about 50 grams) • overripe mashed bananas • brown sugar (about 135 grams) • yogurt (120 ml) • canola oil (60 ml) • peanut butter (60 ml) • dark chocolate (about 100 grams) • milk

cooked sticky rice (about 3 kilograms) • bananas • coconuts, use only the thick coconut cream • garlic • whole black peppercorns • ground pork with some fat (about 600 grams) • peanuts • granulated sugar (about 200 grams) • young coconut leaves, enough to wrap all the filling • pandan leaves, squeeze for juice • peanuts (about 200 grams)

the amount of panaeng curry paste from the previous recipe, about 4-5 tablespoons (made with 3 heads garlic, 20 shallots, 16 dried chilies + 8 large dried chilies, 1 tablespoon galangal, 2 stalks lemongrass, 4 teaspoons coriander seeds, 1/2 teaspoon Sichuan peppercorns, 1 teaspoon cinnamon, 3 cilantro roots, 1 tablespoon peanuts). See previous recipe for details • cumin seeds • coriander seeds • Sichuan peppercorns • cardamom pods • black peppercorns • galangal • salt • cilantro roots • pork shoulder (about 250 grams) • coconut milk (about 400 grams) • Torn kaffir lime leaves and pea eggplants •

For the crispy rice cakes • cooked jasmine rice (about 200 grams) • Vegetable oil for frying • Seasonings • boiled pork skin, cut into strips (about 100 grams) • high-quality fermented pork sausage (naem) • shallots, thinly sliced • green onion, thinly sliced, and 1 stalk sawtooth coriander (culantro), thinly sliced • fried peanuts • young ginger, julienned • roasted chili flakes • fish sauce •

thin rice noodles • bean sprouts • yardlong beans, thinly sliced • each green onions and sawtooth coriander, thinly sliced • preserved radish or pickled turnip, chopped • pork or chicken broth (see recipe for secret broth) • giant pork meatballs • Fried garlic (see recipe for crispy fried garlic) • Ground white pepper • ..........Tom Yum seasoning for each bowl.. • roasted chili flakes • palm sugar •

rice vermicelli noodles (250 grams) • firm tofu (cut into cubes) • bean sprouts (about 8 oz or 225 grams) • Chinese celery (cut into 1/2-inch pieces) • roasted peanuts (roughly crushed) • palm sugar • granulated sugar • mushroom soy sauce • soy sauce • salt • tamarind paste

a package of Korat-style rice vermicelli noodles • –5.3 oz bean sprouts (about 100–150 grams), reserve some for serving on the side • –6 tablespoons garlic chives • dried shrimp • –5 fresh shrimp, as desired • firm tofu (white or yellow), cut as you like • Pad Thai sauce (see below) or fish sauce • palm sugar • tamarind juice • pork-flavored seasoning powder • sesame oil • large eggs •

rice flour (about 240 grams) • arrowroot flour (about 8 grams) • tapioca flour (about 16 grams) • water (about 240 ml) • butterfly pea flower water (or 1/2 teaspoon purple food coloring) • sweet preserved radish, finely chopped (about 120 grams) • minced garlic (about 8 grams) • roasted peanuts, coarsely ground (about 140 grams) • salt • palm sugar (about 36 grams) • cilantro roots, cut into pieces • garlic •

dried rice stick noodles (about 7 oz / 200 grams) • large white shrimp, peeled and deveined • firm yellow tofu • chopped salted radish • roasted peanuts, crushed • dried shrimp • large eggs • shallots, finely chopped • Bean sprouts, rinsed and cleaned • Garlic chives, cut into 2-inch pieces • Vegetable oil for stir-frying • Pad Thai sauce >> 2 tablespoons palm sugar + 3 tablespoons fish sauce + 3 tablespoons tamarind paste + 1 tablespoon chili powder

chicken breast • firm tofu, diced • finely chopped pickled radish • thin rice noodles (soaked until soft) • raw bean sprouts • garlic chives, cut into 2-inch pieces • large egg • vegetable oil (for stir-frying) • roasted peanuts, crushed • Fresh vegetables (for serving) • palm sugar • tamarind paste •

palm sugar (or light brown sugar) • tamarind juice (about 240 ml) • fish sauce • chopped shallots • chopped pickled radish • Rice stick noodles or Chantaboon noodles, soaked in water for 15 minutes before cooking • Eggs • Shrimp • Fried firm tofu, cut into • Dried shrimp • Bean sprouts • Garlic chives •

chicken breast (thinly sliced) • firm tofu (cut into cubes) • finely chopped pickled radish • Pad Thai rice noodles (soaked until soft) • raw bean sprouts • garlic chives (cut into 2-inch pieces) • large egg • vegetable oil (for stir-frying) • roasted peanuts (crushed) • Fresh vegetables (for serving) • palm sugar • tamarind paste •

shrimp (peeled and deveined) • squid (cut into small pieces) • chicken (thinly sliced) • firm tofu (about 50 grams, diced) • pickled radish (finely chopped) • thin rice noodles (about 100 grams, soaked until soft) • bean sprouts (about 50 grams, raw) • garlic chives (cut into 2-inch pieces) • large egg • vegetable oil (for frying) • roasted peanuts (crushed) • Fresh vegetables (for serving) •

beef (sliced) (about 100 grams) • Pad Thai rice noodles, soaked until soft (about 150 grams) • firm tofu, cut into cubes (about 50 grams) • finely chopped pickled radish • raw bean sprouts (about 50 grams) • garlic chives, cut into 2-inch pieces • large egg • vegetable oil (for stir-frying) • roasted peanuts, crushed • fresh vegetables for serving (about 158 grams) • chili powder (or to taste) • = Pad Thai Sauce Ingredients = •

thin rice noodles (about 300 grams) • large eggs • sliced shallots • firm tofu, cut into strips • sweet pickled radish, finely shredded • roasted peanuts • each of palm sugar syrup and fish sauce, simmered together until thickened • tamarind paste mixed with water to make 1 cup • dried shrimp, soaked until soft and pounded • Fresh shrimp, as desired • minced garlic

thin rice noodles (about 5.5 ounces) • garlic chives, cut into 2-inch pieces (about 100 grams) • bean sprouts (about 100 grams) • firm tofu, diced (about 4 tablespoons) • chopped shallots (about 4 tablespoons) • chopped preserved radish (about 4 tablespoons) • small dried shrimp • Crushed roasted peanuts, for serving • Chili powder, for serving • Jumbo shrimp, as desired (peeled and deveined) • large eggs • Vegetable oil, for stir-frying •

Medium-width rice noodles (available at most Asian markets) • Palm sugar • Tamarind paste (use a concentrated version) • Table salt • Fish sauce and distilled white vinegar (mix together) • Pork lard (for extra flavor) • Shallots, thinly sliced • Large eggs • Garlic chives • Bean sprouts (grown in water or with husks) • Protein of your choice (shrimp, mussels, crab, fish, pork, or chicken) • Dried shrimp (not shredded) •

squid (scored and cut into pieces) (100 grams) • firm yellow tofu (cut into cubes) (50 grams) • finely chopped preserved radish • dried Pad Thai rice noodles (soaked until soft) (150 grams) • fresh bean sprouts (50 grams) • garlic chives (cut into 2-inch pieces) • large egg • vegetable oil (for stir-frying) • roasted peanuts (crushed) • Fresh vegetables (for serving) • = Pad Thai Sauce Ingredients = • palm sugar •

Rice noodles for 2 people • fish balls • ground pork (200-300 grams) • soy sauce • ground white pepper • chili flakes • fish sauce • lime • fried garlic with oil • crushed peanuts • roasted chili powder (optional) • Chopped cilantro and green onions for garnish

fresh Shanghai noodles, cut into short pieces • dried shiitake mushrooms, soaked until soft and cut into small pieces • dried bean curd sheets, soaked until soft and cut into bite-sized pieces • small carrot, julienned • firm yellow tofu, cut into small cubes • sweet preserved radish, finely chopped • shallots, finely sliced • garlic, roughly chopped • large eggs • roasted peanuts, lightly crushed • tamarind juice • granulated sugar •

Tamarind paste • Palm sugar • Fish sauce • Water • Rice noodles (thin) • Pad Thai sauce • Firm tofu (yellow) • Fried garlic • Sliced shallots • Sweet preserved radish • Dried small shrimp • Fresh jumbo shrimp •

garlic • small shallots • small dried chilies + 8 large dried chilies • grilled fermented soybean (can substitute with shrimp paste if no allergies) • ground roasted coriander seeds • Sichuan peppercorns • ground cinnamon • lemongrass • galangal • cilantro roots • kaffir lime zest • roasted peanuts •

shrimp (peeled and deveined) • firm tofu, diced (about 50 grams) • finely chopped pickled radish • dried Pad Thai rice noodles, soaked until soft (about 100 grams) • bean sprouts (about 50 grams) • garlic chives, cut into 2-inch pieces • large eggs • vegetable oil (for stir-frying) • roasted peanuts, crushed • Fresh vegetables of your choice • palm sugar • tamarind paste •

oil (10 g) • garlic • crushed peanuts • fresh wide rice noodles (450 g) • Chinese broccoli (gai lan) • dark soy sauce • sugar • broth (10 g) • Carrot (optional) • oyster sauce

beef (500 grams) • garlic, pounded • small rice scoop ground turmeric (about 1 teaspoon) • rice scoop ground cumin (about 2 teaspoons) • rice scoops curry powder (about 5 teaspoons) • rice scoops granulated sugar (about 4 teaspoons) • coriander seeds, pounded • coconut milk • Whole milk, • Skewers for satay • For the Satay Sauce: • coconut milk (200 grams) •

Chanthaburi rice noodles • large eggs • Tamarind paste • Palm sugar • Fish sauce • Dried small shrimp • Sweet preserved radish • Roasted peanuts, crushed • Bean sprouts • Garlic chives • Chili powder • Pork lard or vegetable oil •

dried rice noodles (small or Pad Thai style), soaked in water until soft. If you're short on time, just rinse the noodles and stir-fry directly—add 2–3 tablespoons of water before adding the noodles to help them cook through • Pad Thai sauce (recipe will be shared in the next post) • large eggs • fresh shrimp, peeled and deveined (add more or less to taste) • firm yellow tofu, diced • chopped pickled radish • raw bean sprouts • garlic chives, cut into 2-inch pieces • Roasted peanuts, crushed, to taste • Fresh vegetables such as garlic chives, cucumber, and banana blossom, for serving • vegetable oil for stir-frying

Shallots, tofu, pickled radish, dried shrimp • Eggs, bean sprouts, soaked Pad Thai rice noodles • Tamarind paste, palm sugar, fish sauce (or sugar and vinegar)

spring roll wrappers • ground pork (200 grams) • glass noodles (150 grams) • bean sprouts • carrot, shredded • cabbage, sliced • wood ear mushrooms • vegetable oil • cornstarch (mixed with 1/2 cup cooked rice water or plain water) • tapioca starch • clean water • oyster sauce •